I recently stumbled upon this chicken enchilada soup recipe, and oh boy, it’s like a warm hug in a bowl—especially on those unpredictable fall evenings when you can’t decide if you need a sweater or shorts. With just the right balance of spice and comfort, this soup has quickly become my go-to for lazy Sundays, when the last thing I want to do is spend hours in the kitchen (Netflix calls, you know?). It’s a delightful mess of flavors that remind me of the time I tried to make a piñata from scratch—chaotic but ultimately satisfying.
Steps
- Begin by placing chicken breasts in the slow cooker. Add chicken broth, enchilada sauce, diced tomatoes, and green chilies. Stir in the black beans and corn.
- Season the mixture with cumin, chili powder, salt, and pepper. Toss in the bay leaves for added flavor. Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
- Once the chicken is cooked through, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
- If you prefer a thicker consistency, create a slurry by mixing cornstarch with water and stir it into the soup. Allow it to cook for an additional 20-30 minutes until it thickens.
- Before serving, remove the bay leaves. Ladle the soup into bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, avocado, cilantro, and lime wedges. Enjoy your flavorful chicken enchilada soup!
Ingredients
- 2 large chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans
- 1 can southwestern corn (or regular corn)
- 1 can (10 oz) green enchilada sauce
- 2 cans (14.5 oz each) chicken broth
- 1 can (10 oz) diced tomatoes with green chiles
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 bay leaves
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Shredded cheese, for topping
- Sour cream, for topping
- Avocado, sliced, for topping
- Cornstarch slurry (optional, for thickening)
FAQ
- Can I adjust the spice level of the Chicken Enchilada Slow Cooker Soup?
- Yes, the recipe is flexible with spice levels. You can choose mild versions of enchilada sauce and green chilies, or reduce the amount of chili powder and black pepper to suit your taste.
- What are some recommended additions to enhance the soup?
- Many people enjoy adding black beans, pinto beans, and extra chicken broth. Toppings such as cheese, sour cream, lime, cilantro, and avocado also complement the flavors well.
- How can I thicken the soup if needed?
- If you prefer a thicker soup, you can use a slurry of cornstarch and water. Add it towards the end of the cooking process for best results.
- Can I use different types of tomatoes in the recipe?
- Yes, if you don’t have diced tomatoes, you can substitute with canned rotel or green chiles to maintain the flavor balance.
- Is it necessary to blend the ingredients?
- Blending is optional and depends on your preference for texture. Some people use a hand blender to puree the chilies and tomatoes for a smoother consistency.
Tips
- Consider adding a variety of beans such as black beans or pinto beans for extra texture and flavor. These can be added without draining to incorporate the seasoning into the soup.
- Adjust the spice level to your preference by choosing mild or hot versions of enchilada sauce and green chilies. If you prefer a milder taste, you can also reduce the amount of chili powder or black pepper.
- Use a hand blender to blend the cooked chilies and tomatoes for a smoother texture before shredding the chicken. This technique helps to integrate flavors better and achieve a consistent soup base.
- Enhance the soup with fresh toppings like cheese, sour cream, lime, cilantro, and avocado for added flavor and a fresh finish. These can be adjusted to personal preference for a perfect balance.
Equipment
- Slow Cooker – Essential for the slow cooking process.
- Immersion Blender (Hand Blender) – Useful for blending ingredients directly in the slow cooker.
- Ladle – For serving the soup efficiently.
